Gary Smith

Gary Smith, PhD

Born and raised in Caddo County, Oklahoma, Dr. Gary Smith attended universities in California, Washington and Texas. Since 1961, he has taught and conducted research at Washington State University (WSU), Texas A&M University, and Colorado State University (CSU).

From 1916 to 1975, his research focused on beef palatability (bullocks vs. steers, carcass chilling effects on tenderness, blade tenderization, electrical stimulation of carcasses, Tenderstretch®); beef shelf life (vacuum packaging for domestic and transoceanic shipments, retail case life); and USDA Feeder Cattle Grade Standards From 1975 to 1990, his research efforts included modified atmosphere packaging of beef; transoceanic shipments of variety meats; USDA Beef Quality and Yield Grade Standards; time-on-feed and beef palatability; The Hamburger Steer®; breed types and beef palatability; beef lipids and human nutrition; National Consumer Retail beef Study; and restructured beef steaks.

From 1990 to 2015, his research focused on chemical residues in US beef; National Beef Quality Audits; International Beef Quality Audit; National Market Cow and Bull Audits; injection site lesions; Conventional, Natural, and Organic Beef; feeding Vitamin E and Beef retail case life; “Multiple-Hurdle E. coli 0157:H7 decontamination systems; implementation of HACCP programs in beef packing plants; Palatability Assurance Critical Control points; controlling Salmonella and Listeria on ready-to-eat beef; Best Practices for mitigating BSE (Mad Cow Disease) risk in packing plants; traceability systems implementation; and instrument grading of beef carcasses. Dr. Smith credits his success to colleagues and graduate students (who did the hard work) and the help of cattle feeders, packers, and retailers (who allowed them to use their facilities and products).

Dr. Smith occupied the Ken and Myra Monfort Endowed Shair in Meat Science at CSU beginning in June of 1990. Previously, he served as Professor (1969-1982) and Head (1982-1990) of the Department of Animal Science at Texas A&M where he received many awards.

Outstanding Teaching Performance Award,
Honor Professor Award
College of Agriculture Teaching Award
University Distinguished Teaching award
Deputy Chancellor’s Award for Team Research

Other awards and honors include:

International Stockmen’s Hall of Fame Induction
National Cattlemen’s Foundation Vision Award
USMEF Distinguished Service Award
AMSA R.C Pollock Award
Beefmaster Breeders United, Commitment to Excellence Award
Honored Researcher of the CSU Research Foundation
ISI Thomson Scientific’s Highly Cited Researcher
Beef Magazine’s top 40 Most Influential People in the US Beef Industry
American Hereford Association Hall of Merit Induction
Meat Industry Hall of Fame Induction
AMSA Mentor Award
Cattle Feeder’s Hall of Fame Award
College of the Sequoias, California State University-Fresno and WSU Distinguished Alumni Award
Certified Angus Beef Industry Achievement Award

Below are resources from Dr. Smith:

Analysis of Spices for Steam Volatile Oils using EQTA Near Infrared Methodology

Steam volatile oil is an important property of spices. The volatile components present in spices contribute to the aroma and flavor of the spice. This paper describes a fast, accurate, and simple technique for analysis of spices using Fourier Transform Near Infrared (FT-NIR) technology.

Keywords: Scientific Research On-Site QTA Ingredients

Microbial Ecology of Refrigerated Chicken Soup with Naturally Fermented Food Ingredients

Researchers from Eurofins Microbiology and Third Wave Bioactives collaborated to compare the microbial succession of refrigerated chicken noodle soup. The purpose of better understanding how various culture ingredients not only prevent microbial spoilage populations, but also dive deeper into how microbial populations evolve over time.

Keywords: Scientific Research Microbiology Food

Off-flavor and Odor Investigations White Paper

This white paper explores off-flavor and odor investigations performed by Eurofins SFA. Authored by Eurofins' scientist Jamie Willems Ph.D.

Keywords: Scientific Research Special Investigations Food Beverages Off-Flavor Off-Odor Jwillems

Determination of Active Vitamin B12 (Cobalamin) in Dietary Supplements and Ingredients by Reverse-phase Liquid Chromatography: Single-laboratory Validation

This study seeks to develop and validate a method for identifying and quantifying four bioactive forms of vitamin B12 (adenosylcobalamin, cyanocobalamin, hydroxocobalamin, and methylcobalamin) from dietary ingredients and supplements, as a consensus quality control protocol for dietary supplement labeling and manufacturing.

Keywords: Scientific Research Nutritional Ingredients Supplements Vitamins

Pathogen Detection by Loop-Mediated Amplification - Brown, et al

Pathogen detection in foods and environmental samples is a critical element in a food management system. This study set out to compare the robustness of Loop Mediated Amplification (LAMP) with that of PCR as illustrated by the detection threshold of Listeria and Salmonella spiked into culture broths previously incubated with various spices.

Keywords: Scientific Research Microbiology Ingredients Pathogen

Evaluation of an Acoustic Focusing Flow Cytometer for Enumeration of Probiotic Organisms

Enumeration provides the most basic required information with methodologies evolving to provide improved accuracy, precision, and turnaround times. Acoustic-assisted hydrodynamic flow cytometry incorporates the advance of using sound waves to align the particles in the fluid stream for counting, reducing the time to result.

Keywords: Scientific Research Microbiology Probiotics Flow Cytometry

Probiotic Enumeration by Flow Cytometry: Method Scope Extension of ISO 19344 - Benkowski and Schoeni

As probiotic consumption rates continue to grow, stakeholders are demanding more information about the quantity, quality, and identity of organisms in probiotic products. Increasingly, flow cytometry is being used to address manufacturers’ and consumers’ demands, and has shown promise in rapidly providing precise quantitative and qualitative probiotic information.

Keywords: Scientific Research Microbiology Probiotics Flow Cytometry

Fingerprinting Fruits Using Coumarins & Psoralens, Authentication Tool for Meyer Lemons

Keywords: Scientific Research Authenticity Food Beverages Ingredients Food Fraud Lemon

Quality Assurance in Agave Syrups - Jahromi and Reimann, et al

This poster describes some of the work Eurofins has conducted on procedures to help control the quality of agave syrups.

Keywords: Scientific Research Authenticity Food Ingredients Food Fraud

Detection of Salmonella in Probiotic Cultures - Shannon, et al

Salmonella depends on an effective food safety program supported by robust Salmonella detection methods. Our objective is to explore recovery of Salmonella from a background of probiotic cultures and demonstrate and validate as effective, sensitive method for detecting Salmonella in probiotic cultures to protect public health.

Keywords: Scientific Research Microbiology Probiotics Pathogen

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